Prawn and Potato Yellow Curry
PREP TIME: 15 min
COOKING TIME: 20 min
1 teaspoon vegetable oil
2 tablespoons yellow curry paste
400ml can coconut milk
½ cup vegetable stock
1 tablespoon light brown sugar
1 tablespoon fish sauce
Juice of a lime
2 kaffir lime leaves (optional)
500g baby Spud Lite potatoes, halved
500g peeled green prawns
1 large carrot, peeled and julienned
125g snow peas, halved
1 zucchini, halved and sliced
¼ cup coriander leaves, roughly chopped
Heat oil in a medium non-stick saucepan over a medium heat. Add curry paste and cook for 2 minutes or until aromatic.
Add coconut milk, stock, sugar, fish sauce, lime juice and kaffir lime leaves (if using) stirring to combine and bring to the boil.
Add potatoes, cover and cook for 10 minutes or until just tender. Add prawns, carrot, snow peas and zucchini, cover and cook for 5 minutes or until prawns become opaque.
To finish, sprinkle over fresh coriander.
Serve curry with steamed rice.
YOU MIGHT ALSO LIKE…
Barbecued Prawn, Eggplant & Potato Salad with a Tamarind Dressing PREP TIME: 15 min COOKING TIME: 15 mins SERVES: 4 as a main and 8 as a side INGREDIENTS750g Baby Spud Lite potatoes, halved and cut into 5mm thick slices2 ½ tablespoons garlic infused olive oil1...
Potato, Green Bean, Radicchio, Orange and Pesto Salad (Plant Based) PREP TIME: 15 min COOKING TIME: 10 mins SERVES: 6 - 8 INGREDIENTS500g Spud Lite Baby potatoes, cut into 5mm thick rounds300 green beans, trimmed1 radicchio, leaves separated and roughly torn1 small...
Potato, Mushroom, Spinach & Goats Cheese Omelette PREP TIME: 10 min COOKING TIME: 20 mins SERVES: 4 INGREDIENTS500g Spud Lite Baby potatoes, cut into bite sized pieces2 tablespoons olive oil4 extra-large egg whites8 extra-large eggs1 tablespoon Worcestershire...
Virginia SA 5120
(08) 8380 9096